I live in the area, and last week turned on my actual radio to catch it--no signal! All static! Grrr. I am only 25 miles away, and I can't even tune in? Then I just clicked on the "stream it" thing on KZSU, and lo, W-lfs-n's sexy adenoidal voice came streaming over my speakers, and sweet, sweet it was to hear the dulcet tones. I'll be listening tomorrow afternoon as I bake you cookies for dinner the next day (decided to make ice cream sandwiches). OMG. I just said that out loud in public. I should don my Japanese cherry blossom apron and take pictures of this spectacle of W-lfs-n-love and add them to the Unfogged pool.

You should publish the playlists. I liked most of the artists but can't recall them now.

1. Buy it from a butcher who will do it for you (preferred).
2. Find a supermarket which sells them ready done (in Britain you can do this if you're prepared to pay through the nose).
3. Do it yourself. It's a sod of a job. You need a heavy, razor sharp knife or cleaver, and you have to cut through the rib cage on both sides of the spinal column (just where the ribs are strongest!), rip out the spine, break the breastbone down the middle, and bend the bird open by brute force. There is no easy get round. You will cut yourself at some stage. But it can be done with sufficient willpower.

dsquared is right of course, but for those who got a cheap knife set (or bought their knives severally), such that none of the knives are robust enough for the operation described in 6.3 and there was no free gift as in 7, I have heard of people achieving a result with an electric carving knife. However, if you're tempted by this approach, I'd advise calling the ambulance before you start, to save time. And you still need something heavy and pointed for the breastbone.

6: A fourth option: ignore the recipe instructions and just buy two half chickens (your supermarket probably sells them like that) and arrange them in a spatchcock position. It will take slightly longer to cook, but the result will be indistinguishable.

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Huh. Wow, thanks for the terrifying advice (W-lfs-n will attest that me holding a knife makes him wince). Either I'll just pop it in with the backbone and roast it longer, or run and get poultry shears.

That would be Osorezan's "All We Know So Far", from the album Mimidokodesuka. Osorezan, which actually consists of Chris Corsano, Jim O'Rourke, and Darin Gray, was somewhat hilariously identified as a band of "Japanese noisesters" by the guy who reviewed the album for KZSU, even though the names of the participants are on the fucking jewel case.

Check out the results from dinner with W-lfs-n (some also added to the deggofnU poo)l. Alas, I did not get poultry shears in time and so just roasted the whole damned chicken, but W-lfs-n was obliging and carved it up real nice (I merely watched and then ate one of the oysters and the short end of the wishbone). Chicken accompanied by glazed fingerling potatoes + chives, and roasted brussel sprouts. A nice rose' wine. Dessert, blueberry crumb bars and a flowery black tea. Recipes to be added to AWB's wiki soon!